If your household looks anything like mine, Costco hauls have a way of inspiring dinner. Sometimes whether you planned on it or not. After one too many oversized bags of red lentils and bulk packs of chicken breast, this cozy, nourishing soup was born. It’s simple, high in protein, and comes together with the kind of ease that makes it a true weeknight hero.
Red lentils simmer with carrots, celery, onions, and garlic until they break down into a naturally creamy base. The chicken cooks right in the pot, gets shredded, and is added back for the perfect hearty finish. The result is a silky, comforting soup that feels both wholesome and satisfying, one you’ll want to make on repeat, Costco-inspired or not.
Creamy Red Lentil Chicken Soup (High Protein)
This creamy red lentil chicken soup is cozy, protein-packed, and full of wholesome flavor. Red lentils simmer with carrots, celery, onions, and garlic until silky, then get blended into a smooth, velvety base. Shredded chicken is stirred back in for the perfect hearty finish.
Ingredients
- 2 tbsp coconut oil
- 1 yellow onion chopped
- 2 medium carrots peeled and chopped
- 2 stalks of celery chopped
- 3 garlic cloves roughly chopped
- 1 lb boneless, skinless chicken breast
- 1½ cups red lentils
- 1 bay leaf
- 2 tsp hawaij spice
- kosher salt
- 1/4 cup cilantro finely chopped for garnish
- flaky salt
Instructions
- Melt coconut oil in a medium pot over medium heat. Add onions, garlic, carrots, and celery and saute until soft, about 8 minutes.
- Season vegetables generously with salt. Pour in 6 cups of water and add in chicken breasts, red lentils, bay leaf and hawaij. Bring water to a boil, cover and let simmer for 20 minutes.
- Uncover and remove chicken from the pot. Stir and cover and cook for another 15 minutes or until the lentils have reached a consistency where they can be flattened between two fingers.
- Meanwhile shred chicken breasts using two forks.
- When the lentils are fully cooked, allow the soup to cool slightly and then blend with an immersion blender. If necessary, add more water to thin out the soup.
- Return shredded chicken to the pot, cover and allow the chicken to fully cook for 5-10 minutes over medium heat.
- Ladle soup into bowls and serve topped with cilantro and flaky salt. Enjoy!